2022 was a good year for brewing - I definitely got back into the swing of things and was able to brew a lot more beer than in 2021. While there was some dud beers (mostly due to oxidation..), the beers in general definitely improved in quality. I recognised that I branched out in styles as well, experimenting with different spices and yeasts. Of these, the Beglian White Ale (Witbier), Aussie Sparkling Ale and Mango Lassi sour were 3 notable beers that involved new ways of brewing with spices and different hop varietals. While I tend to stick to the same styles, I’m keen to branch out and try new things, mainly to keep things fresh and exciting. I’m also keen to try new methods, improve the efficiencies of my current process, and work on the limitations I’m currently facing.
In 2023, I have a few notable brewing improvements and styles I’m excited to try. In no given order, these are:
My First All Grain BIAB
While my mead is fermenting, I decided i’ll make my second ever batch of beer. This time I decided to scale things up to 23L and go with an all grain Pacific Ale BIAB (similar to Stone and Wood). For this I bought a 35L brew pot as well as a 30L plastic fermenter with airlock and thermometer. The specs of the Pacific Ale are as follows:
Date: 24/5/19
Boil Time: 60 min
Batch Size: 20L (fermenter volume)
Boil Size: 25L
Mash: 30L at 66 °C for 60 min
Target OG: 1.046
Target FG: 1.008
Target ABV: 5.05%